I thank the many of you who sent condolances on the passing of my dear husband, but I am back to cooking and had to share one of my late husband's favourite Thai appetizers. I fondly remember learning to make these for the first time about 4 years ago on one of our many treasured holidays in Thailand.

The bacon lends a nice smokey accent to these delightful appetizers. They are easy to make a head and quickly deep fry after your guests arrive. I like offering both dipping sauces, a Sweet Plum Sauce or a wild Green Chile Sauce. Both sauces compliment the wonderful combination of chicken and shellfish.

Chicken with Seafood Balls are the perfect finger food to serve with beer or wine at your next party. Guests choose which sauce to use as an accent to their taste with either a colourful and spicy Green Chile Sauce or a mild Plum Sauce.

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Mary-Anne Durkee, Thai Food Editor
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